Monthly Archives: April 2016

Zucchini Pancakes

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Yield: 4

Zucchini Pancakes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 pound zucchini, grated
  • salt to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 2 eggs
  • 2 green onions, chopped
  • 3 cloves garlic, chopped
  • 4 leaves basil, chopped
  • 1 pinch ground nutmeg
  • 1 pinch onion powder
  • ground black pepper to taste
  • 1 tablespoon butter
  • 1 teaspoon olive oil, or as needed

Instructions

  2. Squeeze grated zucchini in paper towels to release as much water as possible. Spread zucchini on fresh paper towels and sprinkle with salt; let sit for 30 minutes to release additional water; squeeze again.
  3. Mix Parmesan cheese, eggs, green onions, garlic, basil, nutmeg, onion powder, and black pepper in a bowl; add zucchini. Stir to combine.
  4. Heat butter and olive oil in a frying pan over medium heat. Form golf ball-sized zucchini patties and place in hot frying pan. Fry until browned, 2 to 3 minutes per side
© Laurie

 

Baked Lemon Chicken with Mushrooms

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Yield: 6

Baked Lemon Chicken with Mushrooms

Baked Lemon Chicken with Mushrooms
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 tablespoon olive oil
  • 6 skinless, boneless chicken breast halves
  • 1 lemon
  • 1/4 cup butter
  • 3 cups fresh sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth, or more as needed
  • 1 tablespoon chopped fresh parsley

Instructions

  2. Preheat oven to 400 degrees F (205 degrees C).
  3. Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
  4. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1513Total Fat 79gSaturated Fat 35gCholesterol 641mgSodium 1187mgCarbohydrates 26gSugar 7gProtein 170g
© Laurie